This creamy burrito casserole recipe is an easy weeknight dinner with lots of Tex-Mex flavor. Layers of tortillas, beef, beans, and cheese in a creamy sauce is an absolute dream. It’s make ahead easy and your grocery budget is going to love it, too! If you’ve got a little more planning time try the white chicken chili! Always a hit!
Burrito Casserole Ingredients
This is one of those recipes you can make all kinds of different ways and it’s always good!
- Ground beef is best in this recipe when you use the 90/10. It keeps it creamy but not greasy.
- Onion is variable – you can use white or yellow and vary the amount to suit your own tastes.
- Taco seasoning can be homemade or the packaged kind. Use whatever you like.
- Refried beans add protein and flavor. I usually just buy the regular canned kind. You could use refried black beans, too.
- Condensed cream of chicken soup adds the creamy aspect to this dish. You could use cream of mushroom, cream of celery, or nacho cheese if you want.
- Sour cream adds tangy creaminess.
- Flour tortillas are what I use most often but you could use the corn tortillas or whole wheat tortillas as well.
- Mild cheddar lets the rest of the flavors of the casserole shine through.
- Fresh cilantro goes in everything – sprinkle it on top as a garnish.
Busy Weeknights, Quick Dinners
I like easy weeknight meals, don’t you?
I mean, when I wasn’t working I had no problem with spending an hour or two making a scrumptious dinner but these days that only happens on a weekend if it happens at all. Spoiler alert – it rarely happens at all.
I am self employed with a successful business that isn’t big enough to afford me the luxury of bankers hours or regular lunch breaks. Some of my most lucrative deals have been negotiated with my cell phone on my shoulder and my silent prayer that it didn’t fall into the pot of spaghetti sauce I was stirring.
You’ll understand when I say that a casserole that can be assembled ahead of time and quickly baked at the end of the day is my favorite food group.
Other than chocolate. Or wine.
Perfect Potluck Recipe
Here’s the other thing. This burrito casserole is one of my favorite things to take when someone needs a meal. EVERYONE loves it.
My church has a huge foster-family/ adoption ministry. It’s one of the things I love most about being part of this particular church (hello to the Oaks in Red Oak, Texas) and I am part of a team that makes meals for foster families when they get a new placement.
A week or two of meals gives the family a chance to settle in and figure out how it’s all going to work. Being an adopted person myself I have nothing but respect and gratitude for those who take care of the littles who have no one else. I feel lucky to be able to do some small thing to make the transition easier.
What Is Burrito Casserole
So, let’s talk about this casserole, shall we?
Basically this creamy burrito casserole is just a lasagna with Tex-Mex ingredients. All of the ingredients are layered except the sour cream mixture and then the sour cream is added and the whole thing is baked. When it comes out of the oven it’s cheesy-gooey-goodness that is so hard to resist you may find you burn your tongue a few times before you figure out that taking a fresh out of the oven bite is not the smartest thing you could do.
Or maybe that’s just me.
Baked Burrito Casserole Variations
Obviously you can make changes with this easy casserole recipe to create variety. It’s always yummy!
- Use diced cooked chicken instead of ground beef
- Use pepper jack cheese instead of or in addition to the Cheddar to spice things up
- Use whole Ranch style beans instead of refried beans
- Use corn tortillas (but then it’s an enchilada casserole)
- Add ripe olives
- Add chopped tomatoes and/or avocado to the top
- Skip the meat and make it vegetarian but doubling up on the beans or adding sauteed zucchini.
- Add a layer of cooked rice to stretch the recipe.
You get the idea, right? Make it your own by trying new flavors!
More Casserole Recipes
You can never have enough great casserole recipes!
This chili dog casserole from the Salty Marshmallow looks fantastic, too!
Burrito Casserole FAQs
Here are the most commonly asked questions about this recipe. If you don’t find the answer to yours here leave a comment below or email me – I’ll get back to you as soon as I can!
Can this recipe be made ahead of time?
Yep! Assemble it up to 2 days ahead of time and bake when you are ready to serve.
Can burrito casserole be frozen?
Yes it can! Let it thaw overnight in the refrigerator then bake as directed. You may need a few extra minutes in the oven for it to heat all the way through.
What can I serve with burrito casserole?
I like to keep things easy when I make this meal. Here are some sides that work well –
- Crispy salad is always good.
- Sliced tomatoes with salt and pepper -especially in the summer when tomatoes are at their best.
- Fresh fruit isn’t usually served as a side dish but it does work here.
- Warm squares of jalapeno cornbread spread with melting butter work really well, especially in the fall.
- How about some sopapillas?
More Tex-Mex Recipes
Y’all know I love Tex-Mex! Here are some of my favorite recipes here on Restless Chiptole.
You May Need
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I prefer a cast iron skillet for most cooking chores. It heats evenly and doesn’t stick… plus they last forever!
Burrito Casserole Recipe
Make-ahead, creamy burrito casserole recipe is an easy weeknight dinner with lots of Tex-Mex flavor – gooey cheese and seasoned ground beef. A family favorite!
Creamy Burrito Casserole
Print Add to CollectionEquipment Needed
Ingredients
- 1 pound ground beef
- 1 cup onion, chopped
- 1 ounce taco seasoning, one packet or a couple of tablespoonfuls
- 16 ounces refried beans, about 2 cups
- 14.5 ounces condensed cream of chicken soup, don't dilute. You may substitute cream of mushroom or cream of celery
- 3/4 cup sour cream
- 10 large flour tortillas, cut in half
- 2 cups mild cheddar, shredded
- 1 cup pepper jack cheese, shredded
- 1/4 cup cilantro, chopped
- 1 lime
Instructions
- Cook the ground beef and onion in a heavy pan until the beef is cooked through and the onion is tender.
- Drain and stir in the refried beans and taco seasoning.
- Squeeze the lime over the beef mixture, add the cilantro, and stir to blend.
- Set aside.
- Spray a 13×9-inch baking dish with no stick cooking spray.
- In a large bowl stir together the soup and sour cream.
- Spoon some of the sour cream mixture in the bottom of the baking dish.
- Add a layer of tortillas. Lay them with the flat, cut sides to the sides of the dish to keep them even then add a couple of halves in the middle to cover. This should take about 3 large tortillas.
- Spread a layer of the ground beef mixture over the top of the tortillas.
- Top with a cup of the cheese – mixed if using both Cheddar and pepper jack.
- Repeat layers, starting with sour cream mixture, and finish with the cheese.
- You may cover the dish at this point and keep it in the refrigerator for up to 2 days until it’s time to bake.
- Preheat oven to 350F.
- Bake for 20 minutes or until heated through. If it’s been refrigerated it may take 30 minutes to heat completely.
- Let stand for 5 to 10 minutes before serving.
Notes
- Use diced cooked chicken instead of ground beef
- Use pepper jack cheese instead of or in addition to the Cheddar to spice things up
- Use whole Ranch style beans instead of refried beans
- Use corn tortillas (but then it’s an enchilada casserole)
- Add ripe olives
- Add chopped tomatoes and/or avocado to the top
- Skip the meat and make it vegetarian but doubling up on the beans or adding sauteed zucchini.
- Add a layer of cooked rice to stretch the recipe.
Nutrition
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